Time: (25 to 30 minutes) 10 minutes for dough + 15 minutes to make parathas
Yield: 6 to 7 big parathas (each around 10 inches)
Ingredients:150 gram Tofu (I used Firm tofu) (Tip 1)
1 Carrots, grated
1 and 1/2 cup Whole wheat flour (Tip 2)
Plain Yogurt (Tip 3)
3 to 4 green chilies, finely chopped
1/2 cup Cilantro, finely chopped
1 tsp Coriander-cumin powder
1/4 tsp turmeric
Pinch of Asafoetida
Salt to taste
Oil to roast the Parathas (approx 1/4 cup)
Method:
1) Squeeze the tofu gently to remove the excess water. Crumble in a mixing bowl.
2) Add wheat flour and mix lightly. Then introduce grated carrot, green chilies, coriander-cumin powder, turmeric powder, asafoetida, cilantro and salt to taste. Mix nicely and use the yogurt as much as required to knead a medium consistency dough. Do not make a stiff dough, it will make parathas little dry.
3) Cover the dough for 10 minutes. Grease your palms and divide the dough equally into 2 and half inches balls. Heat the griddle (Tawa). Roll the parathas by using dry wheat flour and roast over medium heat. Drizzle little oil while roasting parathas.
Serve hot with yogurt, tomato ketchup, or green chutney
Tips:
1) To make these parathas, any tofu (Silken or Firm) will work nicely. I used firm tofu because it was available at home. However, Silken tofu has very soft and smooth texture. So if you are going to buy tofu specifically to make parathas, go for silken tofu.
2) You may need little extra wheat flour to adjust the dough consistency.
3) Quantity of yogurt depends on the texture and moisture content of the tofu. For the above quantity of the ingredients, I used around 3 tbsp yogurt.
4) Paneer can be used instead of Tofu.
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